Tag Archives: salmon

Spicy salmon parcels (adult recipe)

Posted on September 10, 2012 by TheGingerbreadMum

Ever since I discovered cooking salmon in foil parcels, I’ve pretty much never cooked it any other way. I love minimising clearing up and washing up, and there’s something about opening a ‘present’ (even if I wrapped it myself!) at the dinner table that puts me in a good mood.

Hubby came across this recipe a number of years ago on an Italian cooking site and I haven’t managed to find it again. You’re supposed to cook the parcels in the oven (at 180C for 10-15 mins) but I always cook them over a grill pan; you could also cook them on a barbecue. It’s one of my ‘go to’ recipes we eat regularly. Maybe it will become one of yours?

SPICY SALMON PARCELS

Prep time: 10 mins
Cook time: 10 mins
Serves 4 adults

4 salmon fillets, with or without skin
1 tsp ground cumin
1 pinch chilli powder
1 tsp garlic salt
1 pinch paprika
1 tsp ground coriander
Extra virgin olive oil
1/2 cup white wine
salt and freshly ground black pepper
4 slices lemon

Heat the grill pan over a high heat.

In a small bowl mix all the spices (cumin, chilli, garlic salt, paprika and coriander) together with a good pinch of salt and pepper. Add the white wine and mix well.

Cut 4 pieces of foil and drizzle olive oil in the middle of each. Place a piece of salmon on top of the oil (skin-side down if it has skin).

Fold in the sides of the foil and fold up the front and back of the foil. Ease out the sides of the foil a little to create a ‘box’.

Evenly spoon the spice mix over the four pieces of salmon and place a slice of lemon on top. Drizzle with olive oil again.

Bring the front and back of the foil ‘box’ together and fold them over a few times to create a parcel.

Place the parcels on the hot grill pan and reduce the heat to med-high. Cook for 8-10 minutes until just cooked through. Serve in the foil parcels.

Tip: use extra strong foil or use two pieces of foil on top of each other for each parcel, to avoid leaks and therefore save you from cleaning the grill pan 🙂

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Quick salmon pasta sauce with crème fraiche and dill

Posted on July 23, 2012 by TheGingerbreadMum

This recipe is actually my hubby’s creation, which I’m stealing! While I’ve made something similar in the past, our approaches to cooking for Nicholas are rather different. I focus on speed of cooking and the fewer things to clean up afterwards the better. Hubby sticks to his Italian roots and does things ‘properly’!

My version of this cooks the salmon in milk in the microwave, then everything else goes in the same bowl as the salmon (why dirty another bowl?!). Hubby’s version is a bit different…

Quick salmon pasta sauce with crème fraiche and dill

Prep time: 5 mins
Cook time: 5 mins
Makes 1 toddler serving

30-40g fresh salmon fillet, with skin removed
Drizzle of olive oil
2 tbsp crème fraiche
A pinch of salt and pepper (optional)
1/2 sprig fresh dill, chopped

Chop the salmon into small cubes (about 5mm). Heat a drizzle of olive oil in a small frying pan over med-low heat. Add the salmon and cook for a minute or two until just cooked.

Take off the heat and stir in the crème fraiche. Season, if using. Add your cooked pasta and mix in the pan. Sprinkle over dill and serve.

Variations:
– Use fresh or tinned tuna instead of the salmon
– Replace the crème fraiche with yogurt or cream
– Use chives or parsley instead of the dill

Other uses:
– Use the sauce as a crepe filling
– Dollop the sauce over a baked potato

Asian-style salmon

Posted on May 28, 2012 by TheGingerbreadMum

I’ve discovered that while Nicholas isn’t a big lover of fish, he usually happily eats salmon. Well it does have a meatier flavour and texture to white fish. Maybe because of the sweetness from the honey in the marinade, this recipe is one of his favourite salmon dishes.

Nicholas happily eats a 50g chunk of salmon, but if this seems too much for your munchkin a serving half this size will still give fabulous health benefits.

I’m usually not organised enough to think ahead and marinate the salmon overnight. I tend to marinate it just for around 30 minutes while I’m doing something else in the kitchen and it still works out great. I have it marinating on the bench and when I remember I spoon the marinade over.

This is definitely a meal you can do for the whole family without making any changes. All you need to remember to make more marinade is that there are equal portions of the three ingredients. Easy!

ASIAN-STYLE SALMON

Prep time: 5 mins
Cook time: 5 mins
Makes 1 serving

Small chunk of salmon fillet, skin removed (25-50g depending on your toddler’s appetite!)
1 tbsp vegetable or ground nut oil
1 tbsp light soy sauce
1 tbsp honey

Mix oil, soy sauce and honey in a small container. Put salmon in and spoon over the marinade. Cover and leave overnight in the fridge or leave to marinate for 30 mins spooning over the marinade a few times.

Heat a small non-stick fry pan over a medium-low heat.

As your piece of salmon is very small it will cook quite quickly. A minute or two on each side is plenty. The honey will caramelise and burn if the heat is up too high and if you cook it for too long, so keep an eye on it. Take the salmon out of the pan and let it rest for a couple of minutes (it will keep cooking in this time).

Flake the salmon and check for bones. Serve with rice or noodles.

Variations: